Today's recipe is now one of my favorites! I hadn't planned to do it at all like this, I just found some beautiful raspberries at the market and I couldn't resist buying them. I tweaked a little bit one of my favorite cupcake recipes and this came out!

Don't they look amazing? And I can promise you they tasted amazing as well! I brought them as a dessert for lunch with some friends and we simply had to eat two each. Afterwards, when I took the photos of the remaining ones, I had to give them away to my neighbors so I did not have the temptation to scarf them all!

They are dangerous, mind you... The cupcake itself is so fluffy, not heavy at all. The raspberries inside give them a great touch of acidity amongst the sweetness of the cake and the coconut. And the cream cheese frosting is so fresh and light... I could probably sing the greatness of this cupcake all day, really.

Here's the recipe. I should warn you, you will want to eat them as soon you take out of the oven- they smell deliciously. Just wait. The frosting needs for them to be completely cooled down, otherwise it will melt. I promise it will be worth it!

Raspberry
Coconut Cupcakes with Cream Cheese Frosting

Ingredients

(

yields
12 cupcakes

)

60ml
mild olive oil

160g
granulated sugar

1
egg

1
tsp vanilla extract

2
Tbs shredded coconut

125ml
milk

1
tsp lemon juice

160g
flour

½
tsp baking soda

1
tsp white vinegar

100g
fresh raspberries

Frosting
Ingredients

100g
cream cheese (like
Philadelphia)

50g
granulated sugar

½
tsp vanilla extract

200ml
heavy cream, very cold

shredded
coconut

12
raspberries

Directions

Pre
heat the oven at 170ºC (338ºF).
Prepare the cupcake molds, lining them with cupcake capsules.

Mix
the milk and lemon juice in order to make buttermilk. Let it sit for
5 minutes.

In
a medium sized bowl, beat the oil and sugar until blended. Add the
egg, vanilla and coconut until well incorporated.

Add
half of the flour beating until it's completely incorporated. Add
the buttermilk. Add the rest of the flour and mix well.

In
a small glass, mix vinegar and baking soda and, when the mixture
starts creating bubbles, add it to the batter.

Add
the raspberries in the batter and stir manually with a spoon.

Pour
the batter into the cupcake molds, up to 1/3 of their capacity.

Bake
for 30 minutes (up until a toothpick inserted
in its centre comes out clean).

Let
them cool down for 10 minutes before unmolding.

Directions
frosting

Beat
cream cheese, sugar and vanilla until smooth. Add the heavy cream
and whisk up to whip the cream.

Put
a spoonful of the frosting on top of all the (cooled)
cupcakes.

Fill
up a small bowl with shredded coconut and dip each cupcake in it,
coating the frosting with coconut.

Put
a raspberry on top of each cupcake.

Keep them in the fridge!

I hope you liked them! Here is the pdf with the recipe for you to download: